Menu Plan Monday - Week of 5/26/14

I hope you all are having a good Memorial Day weekend! Please take the time to remember a service person.


Monday:  leftover pizza

Tuesday:  Impossibly Easy Hot Dog and Cheese Pie

 Wednesday:  Skinny Chicken and Broccoli Casserole

Thursday: leftovers

Friday: Oven Barbecue Pork Chops
 
Saturday and Sunday: I am part of a multi-family garage sale, all day Sat and Sun so leftovers or something from the freezer is what's for dinner!

Dessert of the Week:  We seriously still have Easter candy. We have been really good about doling it out, and whike I am nowhere near sick of it, I do jsut want to eat it and be gone!

Find more menus at orgjunkie.com

Italian Easter Bread - Daring Bakers April 2014 Challenge

Italian Easter Bread

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Making bread is my "thing." I have loved to bake bread since I was young. So this month's challenge (ok, technically last month's!) was right up my alley. I had never made Easter bread before and was pleased to find out it was easy to do and tasted delicious!! Mt braids ended up HUGE, and they wer a little underbaked.... same for the eggs. BTW I dyed them using Kool Aid, since they were touching something edible.

Italian Easter Bread
recipe from The Italian Dish
makes 6 individual loaves

Ingredients:

• 1 package Rapid Rise yeast
• 1.25 cups scalded milk, cooled to room temperature
• pinch of salt
• 1/3 cup butter, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 3.5 cups flour (approximate)
• 1 egg, beaten with 1 teaspoon of water
• 6 dyed Easter eggs (raw - do NOT hard boil them first!)
• sprinkles

Instructions:
 1. In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough. Add flour until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.

2. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

fat little braided dough circles

3. Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends. Loop into a circle.

4. Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again.

and the eggs were nestled all snug in their braids

5. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

6. Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack.

Italian Easter Bread - Halloween style!!